What You Need:
1 cup unsweetened coconut flakes
1 cup shelled pumpkin seeds
1 cup sweetened dried cranberries
2 12-ounce bags vegan chocolate chips
What You Do:
1. Preheat oven to 350 degrees. On a baking sheet, spread coconut and pumpkin seeds.
2. Bake for approximately 3 minutes or until coconut is lightly golden and fragrant. Add cranberries to baking sheet and mix with coconut and seeds. Set aside.
3. In a medium saucepan over medium heat, warm chocolate chips, stirring until chocolate is mostly melted. Remove from heat and keep stirring until chocolate is completely melted.
6. Pour chocolate over coconut, seeds, and cranberries. Using a spatula, spread out into a smooth layer. Let cool in refrigerator for at least 1 hour or until completely cool and solid. Once chilled, remove, break bark into pieces, and serve.
Photo: Kim Lutz
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